Beef Biscuits
My 17-year-old granddaughter introduced me to this tasty recipe. She first made it in her home economics class.—Carolyn Pauling, Paulina, Iowa12 ServingsPrep: 25 min. Cook: 25 min.
Ingredients
- 2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits
- 1 pound ground beef
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1 can (8 ounces) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- Canola oil
Directions
- On a floured surface, roll each biscuit into a 6-in. circle; set
- aside.
- In a large skillet, cook the beef, onion and green pepper over medium
- heat until meat is no longer pink; drain. Stir in the tomato sauce,
- salt, pepper and oregano. Place 2 rounded tablespoonfuls of meat
- mixture onto each biscuit. Fold in half and press firmly with the
- tines of a fork to seal edges.
- Heat about 3 in. of oil to 375° in a deep fryer. Fry each biscuit
- until golden brown; drain on paper towels. Serve warm. Yield: 12
- pies.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet